I just read the disappointing news that the NYC’s best pizzeria has once again been closed down due to negligible health/sanitary concerns. As I imagined a sizzling Sicilian DiFara pizza sitting on the table in front of me, my mouth watered and I truly desired pizza for the first time since being here (three week anniversary, btw). Culinary geniuses that they are, the Spanish just haven´t figured out pizza yet.
I´m not sure what the problem is, because, while it may be hard to make a fantastic pizza, it´s rather easy to make an adequate one. Yet it doesn´t seem to exist on an affordable level here: the Italian restaurants that serve up a nice pizza are relatively expensive (though Veronica is apparently worth it). Plus options at such places remain limited to the classic Italian thin-crust style, which is fine, but begs the question: ¿Dónde está el slice-o Americano, tio? Why do I have to go to some crappy chain like Pizza Hut, which takes the American style overboard and heads toward Sicilian, but is not nearly as good?
At first I thought this is connected to the Spanish disdain for eating on the run. I really haven’t seen many people eating while walking, which is of course an American pastime (especially in NYC). I love roaming around town clenching my bocadillo de tortilla española, and would be more than happy to double fist my way down las Ramblas with a slice in the other hand. Then when you get to where you´re going, you can concentrate on drinking.
You´d think that if any city on this peninsula is going to transcend the limited Spanish conception of pizza, it would have to be
I can´t figure it out, but I assure you I will not rest until I have an explanation. I can only hope that some young Spanish entrepreneur, perhaps with an MBA from the